• 2 strips bacon
• 1 yellow onion
• 2 cloves garlic
• 3/4 lb. zucchini (2 cups shredded)
• 5 large eggs
• 1 cup cheddar cheese, shredded
• 1 cup flour or gluten free flour blend
• 1/4 cup olive oil
• Salt and pepper to taste

1. Preheat oven to 350 F and line a 9x11 cake pan with parchment paper.
2. Finely dice onion and finely chop the bacon. Roughly chop garlic.
3. Grate zucchini into a colander and sprinkle a little salt on top. Set aside.
4. Add bacon to a cold frying pan and cook until fat has rendered and pan is hot. Add onion and garlic. Cook, stirring regularly, until the onion softens and the bacon is golden. Remove from heat and allow to cool slightly.
5. In a large mixing bowl, add bacon, onion, garlic, eggs, cheese, flour, and oil. Stir well to combine.
6. Using your hands, squeeze excess moisture out of the zucchini into the sink, then place zucchini into bowl and stir to combine. Season with salt and pepper.
7. Pour mixture into prepared baking dish. Bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.

Variations: Skip the meat to go vegetarian. Add other vegetables such as corn, red bell pepper, or jalapeno. Or substitute ham, chorizo, or breakfast sausage instead for bacon.

Photo by Budget Bytes.

Recipe inspired by Budget Bytes.